During the pandemic, I made a new bestie.
Its name: cabbage.
It’s not like it was a stranger before. It had been welcomed into my home many a time. But I sheepishly admit I took it for granted.
It took a shelter-in-place mandate, with the curtailment of regular trips to the grocery store, to deepen my relationship with it profoundly.
Red, green, Savoy, Napa, you name it — I appreciate its low-maintenance nature more than ever that allows it to hold up in the fridge for weeks on end with little attention. When called upon, it can command attention, no matter what the occasion or the company. Best yet, it can be introduced easily raw or cooked in myriad ways.
So, when I spied a recipe for “Grilled Cabbage Coleslaw,” I turned happily to my newfound trusty friend.
This Asian-inspired take on coleslaw is from the new cookbook, Food Between Friends” (Clarkson Potter), of which I received a review copy. It was written by Jesse Tyler Ferguson, the comedic actor of “Modern Family” fame, and food writer and recipe developer, Julie Tanous.Read more